Slow Cooker Tomato Ginger Shrimp Rougail for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

To add a touch of freshness, garnish the finished dish with chopped cilantro or green onions just before serving. This provides a bright contrast to the deep, earthy flavors of the turmeric and ginger.

If you enjoy a bit of heat, feel free to stir in a small amount of crushed red pepper flakes or a dash of hot sauce right at the end of the cooking process.

The sauce consistency can be adjusted based on preference. If you find the sauce is too thin after the cooking time, you can leave the lid off for the final 15 minutes of cooking to allow some of the moisture to evaporate.

Alternatively, if you want a thicker sauce, you can remove the shrimp and simmer the sauce on high for a few minutes before returning the shrimp to the pot.

Variations

• Vegetable Addition: Add chopped bell peppers or carrots along with the onions for extra color and a slight crunch in the final dish.
• Spicy Kick: Incorporate a finely minced chili pepper during the seasoning phase if you prefer a spicier version of this classic rougail.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 2 days in an airtight container.

Freezer

Freezing is not recommended as the shrimp texture will degrade.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until warmed through.

Store any leftovers in an airtight container in the refrigerator. Ensure the dish has cooled to room temperature for no more than two hours before placing it in the fridge.

Properly stored, the shrimp rougail will maintain its quality for up to two days. When reheating, do so gently to avoid overcooking the shrimp, which can become rubbery if exposed to excessive heat.

You can prepare the ingredients in advance by chopping the onion and measuring out the spices. Keep the shrimp in the refrigerator until the very last moment.

While you can assemble the ingredients in the slow cooker pot ahead of time, it is recommended to keep the pot in the refrigerator until you are ready to start the cooking cycle to ensure food safety.

Serving ideas

Serve this shrimp rougail hot over a bed of fluffy white rice, which helps soak up the rich, flavorful tomato sauce. A side of steamed vegetables, such as broccoli or green beans, complements the dish perfectly by adding a crisp texture that balances the softness of the shrimp and the sauce.

For a more complete meal, consider serving with a side of warm naan or crusty French bread, which is excellent for scooping up the remaining sauce. A simple green salad with a light vinaigrette can also provide a refreshing contrast to the warm, aromatic spices of the rougail, making for a well-rounded and satisfying dinner.

Frequently asked questions

Recipe card

Slow Cooker Tomato Ginger Shrimp Rougail for an Easy Dinner

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 1 lb raw peeled shrimp
• 1 large onion, chopped
• 1/4 tsp yellow turmeric
• 1 tsp ground ginger
• 15 oz crushed canned tomatoes

Instructions

1. Place the raw peeled shrimp in the bottom of the slow cooker. Scatter the chopped onions evenly over the shrimp to ensure balanced cooking throughout the process.
2. Sprinkle the yellow turmeric and ground ginger over the onions and shrimp. Pour the crushed canned tomatoes over the top to cover the ingredients, creating the base for the sauce.
3. Cover the slow cooker and cook on low for 2 hours. Ensure the shrimp reach an internal temperature of 145°F (63°C) before serving. Serve hot over cooked rice.

Contains: crustaceans

Estimated nutrition per serving

Calories

250

Protein

32 g

Carbohydrates

15 g

Fat

6 g

Fiber

3 g

Sugar

7 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.